A Remedy For Cake Blow Outs....

FYIThis is NOT the filling bulge, that is something completely different

Hi Cakers!

I wish I could take credit for this, but I cannot. Unfortunately, I do not know where or from whom I read this. But, I wanted to share it

This weekend I made a Georgia Bulldog Birthday cake. As I was ending my decorating process, one of those pain in the a## cake blow outs started to form on the bottom side of my cake. I was FREAKING out! They can really jack the final result of your cake. Not to mention, I already piped black and red dots all over the cake!

Well, I thought about taking a pin and pressing it in the bubble and pressing it with some viva. However, I didnt want to mess my butter cream dots up.

Well, I took a drinking straw and made a hole in the blow out. Make sure the straw goes all the way to the bare cake. Then, suck the cake blow out through the straw!!!!! Stop it I say, did I just say suck the blow out through the straw?? Yes I did.

I could not believe my eyes. The cake blow out actually deflated right in front of my eyes and conformed to the cake like it never happened. There were NO CRACKS in the icing either. Patch the straw hole up with icing and smooth as normal.

You could not tell! Dont freak out about this. My lips did NOT touch the cake. I did not blow into the cake. No germs were transferred. Simply suck the straw like you are drinking a drink.

Oh, thank you so much for the tip! I assume that you used a tiny straw, like a coffee stirer or something? I do have those air bubble bulges (COMPLETELY different from excess filling bulges, southerncross!) once in a while and this just might end my problems! YAY! Thank you again!

Oh, thank you so much for the tip! I assume that you used a tiny straw, like a coffee stirer or something? I do have those air bubble bulges (COMPLETELY different from excess filling bulges, southerncross!) once in a while and this just might end my problems! YAY! Thank you again!

I used regular drinking straw. Think McDonald drinking straw or the plastic ones you get at your grocery store.

Hey I tried it today with a coffee stirrer today when I was icing my cakes...saw a medium sized bubble under the icing...tried this and it was way cool. Haha it kinda deflated and of course I had to add more icing and re-smooth but it definitely removed the air immediately. Pretty neat.

I'm a newbie to the cake decorating world and this just happened to me last night. I had no idea what the almost golf ball sized bulge on the top of my cake was untill my husband poked it and deflated it w/ his finger, then I took a toothpick to it. Its just really funny that you posted this today. Thanks Now I know how to remedy the situation.

I made a cake last weekend...iced it the night before...and the next day while putting on the tappit letters....yup...the bulge appeared right before my eyes. I actually watched it popping out??? Go figure?

I think they're caused by gas escaping from between the layers of the cake, from pockets of gas that are trapped when the layers are put together. If you press down well when you put the layers together you're less likely to end up with a cake tumor.

I think they're caused by gas escaping from between the layers of the cake, from pockets of gas that are trapped when the layers are put together. If you press down well when you put the layers together you're less likely to end up with a cake tumor.

Similar trick is to use an oral dosing syringe (like you get with kids medicines), this is great if you haven't put too much icing on your cake. Just pop it into the blowout and suck the air out by pulling on the plunger.

Similar trick is to use an oral dosing syringe (like you get with kids medicines), this is great if you haven't put too much icing on your cake. Just pop it into the blowout and suck the air out by pulling on the plunger.

This is my trick to lessen the chances of the PITA bubbles and blowouts. After you have iced the cake to the desired smoothness, poke a hole through the top center of the cake with a straw, dowel rod or my tool of choice is a chopstick.

This is my trick to lessen the chances of the PITA bubbles and blowouts. After you have iced the cake to the desired smoothness, poke a hole through the top center of the cake with a straw, dowel rod or my tool of choice is a chopstick.

How does poking a hole in the top of the cake help with air trapped on the bottom side of the cake?

For those of you who get these, do you refrigerate your cakes? I mean, refrigerate before and during the decorating process? I only get the icing amoebas if I refrigerate during the assembly and crumb coat process. And I only get them when I use an American buttercream.

Hi All, I've never posted on a forum before so please be gentle haha. I always get bubbles, whether I refrigerate or not and also when I fill and cover with ganache as well as when I use buttercream. Drives me crazy, I use a pin and then press them out which works fine but then I can never completely get rid of the hole...perhaps I'm being too fussy

Similar trick is to use an oral dosing syringe (like you get with kids medicines), this is great if you haven't put too much icing on your cake. Just pop it into the blowout and suck the air out by pulling on the plunger.

There is nothing that makes me sick to my stomach than coming to look at a cake in the morning and it has that blow out! Mike I could hug you!!! I have been having a quite a lot of these lately. Wondering if changes in temp so much. One was the night before a wedding cake delivery - why do they happen when they've been sitting perfectly happy ready to go then bam! there is appears. Unfortunately it was a really plain cake so I couldn't cover it if I used a big straw so thought this could be the answer!!!

So my question is Mike.. will this work with fondant do you think. I use buttercream then all my cakes are fondant work. I am hoping this is the answer to my prayers.